V'lishious Carrot Cake

Incredible Vegan Carrot Cake

    2-1/4 cups all purpose flour

    2 teaspoons baking soda

    2 teaspoons cinnamon

    1 teaspoon pumpkin pie spice or allspice

    1 teaspoon baking powder

    1 teaspoon salt

    3/4 cup light brown cane sugar

    3/4 cup cane sugar

    3/4 cup apple sauce

    1 teaspoon vanilla

    1 cup vegetable oil

    2 cups finely grated carrots

    1 can (about 14 oz) crushed pineapple, drained

    1 cup shredded coconut

    1 cup nuts and raisins

    Faux Cream Cheese Frosting:

    1 8 oz package of vegan cream cheese

    1/3 cup vegan soy margarine (like Earth Balance), softened.  

    1 teaspoon vanilla

    2 cups vegan confectioners sugar

Preheat oven to 350. In a medium bowl, mix flour, baking soda, cinnamon, spice, baking powder, and salt. In a large bowl, mix sugar and apple sauce until creamy (works best with an electric mixer) - add vanilla, then add vegetable oil. Mix wet and dry ingredients together and add carrots, pineapple, and coconut.

In a 9x9 greased glass pan smooth batter into pan. Bake for 50-60 minutes or until toothpick comes out clean. Be sure to let the cake completely cool before frosting.

Faux Cream Cheese Frosting recipe:

With an electric mixer, beat cream cheese and margarine. Add vanilla, then add sugar.

Spread evenly on top of the carrot cake.  Store in the fridge for a couple hours before serving allowing the frosting to harden.